This was a great dinner. Beef steak with sausages and egg soup.
Beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (wikipedia).
A cinnamon roll (also cinnamon bun, cinnamon swirl and cinnamon snail is a sweet roll served commonly in Northern Europe and North America. This one is my favorite from Starbucks.
It consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or chopped grapes in some cases) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked. In North America, cinnamon rolls are frequently topped with icing (often confectioner’s sugar based) or glaze of some sort. In northern Europe, nib sugar is often used instead of icing.
This is when you need to make dinner in a jiffy – spanish-style sardines. Straight from the can. Cooked in onions and garlic. A little spicy.
This is my favorite in McDonalds – Grand Chicken Burger.
McDonald’s Grand Chicken burger, with 100% chicken breast (crispy or seared), fresh tomato, gourmet salad mix, Coon cheese, creamy mayonnaise, sliced red onion and finished with a dollop of onion relish and served in a sourdough bun. This was a very tasty and handsome chicken burger. McDonald’s burgers have definitely gotten better-looking (foodpornographer.com)
Part of my being a Filipino is my love for PANCIT. This one is a pancit canton dish bought from China Wall Restaurant.
Pancit or pansit is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit (Chinese: 便ê食; Pe̍h-ōe-jī: piān-ê-si̍t or Chinese: 便食; pinyin: biàn shí) which means “something conveniently cooked fast. Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants. Food establishments specializing in noodles are often referred to as panciterias.
Nancy Reyes Lumen of the Philippine Center for Investigative Journalism writes that according to food lore handed down from the Chinese, noodles should be eaten on one’s birthday. They are therefore commonly served at birthday celebrations and Chinese restaurants in the Philippines often have “birthday noodles” listed on their menus. However, she warns that since “noodles represent long life and good health; they must not be cut short so as not to corrupt the symbolism. (wikipedia)
A favorite Sunday lunch menu is Nilagang Baka. This one was cooked by my wife.
Beef Nilaga or Nilagang Baka is literally translated as “Boiled Beef”. This is a simple soup dish best served during rainy and cold weather (panlasangpinoy.com).
This is another one-meal-in-a-pot dish. It contains soup, meat and vegetables all cooked together in one delicious broth. Terrific during cooler weather. Serve hot alone or with rice. (allrecipes.com)
Sardines spaghetti is a storecupboard supper which is super quick and super healthy to boot (bbcgoodfood.com).
This pasta dish is packed with canned fish, olives, tomatoes and parsley. The sardines in this recipe is a good source of omega-3, an antioxidant.
This Beef Mechado is a delicious beef stew cooked in tomato sauce, potatoes and vegetables. This is best eaten with steamed rice.
Mechado is a beef dish from the Philippines. The addition of soy sauce and calamansi juice to the marinating liquid gives this recipe its distinct Filipino character.
The traditional dish uses a Spanish culinary practice of threading strips of pork back-fat through thick pieces of cheaper lean beef to render them more tender and less dry. Hence the name mechado from the Spanish mecha meaning wick. The larded pieces of beef are then marinated in vinegar, soy sauce, calamansi juice, crushed garlic, black pepper and bay leaf, browned quickly on all sides in hot oil or lard, and then slowly braised in its marinade with the addition of soup stock, onion slices, and tomato sauce until tender and the liquid is reduced to a thick flavorful gravy (wikipedia).